To begin making the coconut yogurt, start by setting aside 1tbsp of coconut milk to mix the yogurt starter into.
Meanwhile, heat up the coconut milk and cornstarch together over medium heat, till the mixture reaches 82ºC, stirring occasionally.
Leave the milk to cool down till between 42-44ºC and then add in the 1 tsp yogurt starter and coconut milk combination into the heated coconut milk and mix well. -OR- If you are using a store-bought coconut yogurt, just add it to the heated coconut milk and stir well.
This coconut yogurt mixture now needs to be 'incubated'** at around 44ºC for around 10-12 hours minimum. You can even leave it for up to 16 hours for a thicker, more tart yogurt.
You can then store your coconut yogurt in a sterilised glass jar in the fridge. This usually lasts between 5-7 days.
* Corn starch is used to make the yogurt thicker, as non-dairy yogurt, in general, has a thinner consistency than dairy yogurt. Instead of corn starch, you can also use tapioca powder or arrowroot powder, which are all natural thickeners.
** In terms of how to incubate the mix, if you don't have a specific yogurt incubator (which I know many of you won't), then simply pour the mixture into a covered pot, wrap it in warm blankets and keep in a warm area of your house.
Super Tip* Did you know that you can then use a spoonful of this yogurt as a yogurt starter for your next batch of coconut yogurt! However, I would suggest only doing this 1-2 time maximum, as the cultures will grow weaker over time and will stop working.
Recipe on Alphafoodie: https://www.alphafoodie.com/homemade-dairy-free-coconut-yogurt/